S'mores

After having fun in the kitchen making marshmallows, I was truly ready to have gluten free s'mores. And in case you don't know how to make GF graham crackers and have been craving them, below is the recipe I use. They're not going to look quite as pretty and perfect as non-GF s'mores, since the crackers are homemade, but the taste is right on par. Also, toasting marshmallows over the stove top isn't quite the same as toasting them over an open fire, but if you turn out all the lights, and just have the red glow of the stove top and maybe tell a ghost story, you can have just as much fun.

Graham Crackers

Ingredients
1/2 cup white rice flour
1/4 cup fava flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp baking powder
3/4 tsp cinnamon
1/8 tsp pumpkin spice or ground ginger ale
1/3 cup brown sugar
2 Tbsp honey
1 tsp vanilla
1/3 cup butter, softened
2 Tbsp water, more if needed

Directions
1 Combine all ingredients and mix until it forms a ball.
2 Refrigerate dough for 1 hour.
3 Preheat oven to 325 degrees.
4 Grease nonstick baking sheet.
5 Place dough on baking pan and cover with wax paper.
6 Press out to a large square 1/8" thick and remove wax paper. (very important to get as thin as possible).
7 Slowly run knife through dough, creating a grid of squares.
8 Prick entire pan with fork.
9 Bake for 15-20 minutes until brown, but watch carefully, ends can burn easily.
10 Crackers become crisp as they cool, and once completely cool store in airtight container.

Recipe from Carol Fenster's Cooking Free Cookbook.